Soak all fruit in frangelico overnight. Preheat oven to 150 degrees C. Place brown sugar and butter in a bowl and beat for 10 minutes until light and creamy. Add eggs and vanilla bean paste. Sift flour, bicarb soda and hazelnut meal over the fruit mixture and mix well. Add to butter mixture and stir until well combined. Spoon into individual moulds or muffin tins and bake for 40 minutes until cooked when tested with a skewer. Cool and dust with icing sugar. Serve with raspberries and gelato.